My rating is based on my variation on this recipe, as I haven't actually tried it as above. But what I did turned out fantastic. I substituted the plain yoghurt for raspberry yoghurt - I had some in the fridge I wanted to use up, added 3/4 cup mini chocolate chips, omitted the frosting altogether and made as cupcakes (with baking time adjusted to 30 mins). Made 18 delicious little snack cakes - perfect for lunches. They were adequately sweet as is with no need for frosting. The raspberry yoghurt added an underlying fruitiness that was nice, and the mini chips gave a nice little bit of chocolate.
A nice twist on vanilla cake.
It was, as stated, quite dense & moist, which I love.
I'm not sure what this recipe means by 9 inch round cake pan - perhaps I'm misunderstanding, but my 9 inch round cake pan was far, far to small. Next time I'll divide the batter into two pans and stack the cakes, perhaps with frosting in between.
I can't comment on the frosting really, since I'm quite sure I messed it up - it ended up rather fudge like, which was fine but not great. I also felt that the frosting recipe produced far more frosting than I would have liked - but I am easily overwhelmed by rich things.
I froze the leftovers. Post-freezing this cake really declines, so I don't recommend it.
Other warning - the cake does not quite look like the photo. Egg yolks turn it yellowy. So if you're looking for a pristine & white cake, beware.
I loved this cake. It had a very tender crumb if baked and served without refridgerating, and a more chewy texture after is was refridgerated. I've been looking for a vanilla cake that can be refridgerated without becoming dry or tough and this cake is it.
This recipe was one of the very rare times that a Fine Cooking recipe disappointed. Who could argue about the frosting? It was lush and wonderful. The cake came out picture perfect in appearance, and I would be lying if I said that it was not moist. That being said, the texture was a little bizarre for me....not cake like at all. It had a "chew" as opposed to an open crumb, and I'm guessing that it was because of the extra liquid from the 1 1/2 cups yogurt, and the third egg to tighten up the batter in baking. No worries, as I have a slew of Fine Cooking recipes to try.